Red wine as resveratrol protective system -

I. Kolouchová, P. Zámostný, Z. Bělohlav, K. Melzoch and L. Siříšťová
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I. Kolouchová: Department of Fermentation Chemistry and Bioengineering and
P. Zámostný: Department of Fermentation Chemistry and Bioengineering and
Z. Bělohlav: Department of Fermentation Chemistry and Bioengineering and
K. Melzoch: Department of Fermentation Chemistry and Bioengineering and
L. Siříšťová: Department of Fermentation Chemistry and Bioengineering and

Czech Journal of Food Sciences, 2004, vol. 22, issue SpecialIssue, S166-S168

Abstract: The study describes an isomerization of trans-resveratrol exposed to diffused daylight in dependence on temperature and character of liquid sample (type of solvent, wine …). These effects were investigated using the reverse-phase-HPLC method. Trans-resveratrol isoform was light sensitive and under daylight isomerized to cis-isoform very easily. The exposition of trans-resveratrol solution by higher temperatures did not induce isomerization reaction if that was kept in dark. The wines were analyzed immediately after opening (0 hour), and again after 48 hours and after 17 days. The concentration of resveratrol in tested red wines was stable at 4°C, under room temperature the total amount of resveratrol in all cases increased.

Keywords: resveratrol; Vitis vinifera; red wine; antioxidants; polyphenols (search for similar items in EconPapers)
Date: 2004
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:22:y:2004:i:specialissue:id:10648-cjfs

DOI: 10.17221/10648-CJFS

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